Tuesday, 17 December 2013

Coconut flour cakes

These make a great change from nut flours and are just the right size for lunchboxes.  They do not taste overwhelmingly of coconut and its a versatile recipe to which you could add different fruit, lemon, cinnamon etc.  Coconut is extremely absorbent and you need very little flour (so although it is expensive to buy it lasts a long time)

Coconut flour can be lumpy so I use the magimix.  I sometimes mix by hand initially then wait five or ten minutes and whizz in the processor - the coconut flour absorbs the moisture over five to ten minutes and doing a second mix seems to result in a lighter batter that will rise more in the oven

This recipe makes 12 muffins and the cakes can be frozen.


40g coconut flour
75g of softened butter or coconut oil
4 large eggs
2 tbsp honey
pinch of salt
1/2 tsp of bicarbonate of soda
Approx 50g of raisins or sultanas (we like lots!)


  • Preheat oven to Gas Mark 4 / 350F / 180C
  • Mix eggs and honey and softened butter in either a large bowl or a processor
  • Blend in salt, flour, bicarbonate of soda  (ensure all lumps are removed)
  • Mix in raisins 
  • Spoon mixture into muffin cases (I use 2 at a time to prevent burnt bottoms)
  • Bake for approx 20 mins.  
  • To check if they are cooked see if a cocktail stick comes out clean.  They should also be springy to the touch.  They will look 'wetter' than a cake made out of ordinary flour due to the different properties of the ingredients 

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